Clocking only 365 calories per serving, this Spiced Lamb Meatball and Swiss Chard Stew is a great warming, all-in-one supper on a chilly night. The process takes a bit of time—almost an hour—but it’s well worth it and actually quite easy. You’ll start by forming the lamb meatballs, then browning them in a large pot or Dutch oven. Next, you’ll cook the chard stems in the same pot, before adding the broth and cooking the meatballs through. The orzo cooks in the liquid at the end of the process. Homemade meatballs, served in a healthy way, no less? Yes, please.
2 large eggs, lightly beaten
2 cloves garlic, finely chopped
3/4 cup panko bread crumbs
1 teaspoon sweet paprika
3/4 teaspoon cumin seeds, crushed
kosher salt and black pepper
1 pound ground lamb
2 tablespoons olive oil
1 large bunch Swiss chard (about 11 ounces total), stems chopped and leaves sliced, separated
6 cups low-sodium chicken broth
1/2 cup orzo or another small pasta
plain yogurt, for serving (optional)
Sat fat 6g
How to Make It
Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).
Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot.
Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.
Just before serving, fold in the chard leaves. Serve warm topped with the yogurt, if desired.
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